Since wine is made to be consumed, loved and enjoyed, most of the time eating, besides tasting even

Since wine is made to be consumed, loved and enjoyed, most of the time eating, besides tasting event that could give a judgment sea salt caramel ice cream on their quality is equally important to learn how to pair wine with the right dish . We went, of course, a slippery terrain, where the tastes, traditions and culture to prevent objective indications.
Recall also that the tasting is a practice, not a science, it may initially be difficult sea salt caramel ice cream and a little frustrating describe aromas and sensations and even learn to use a specific vocabulary and extensive essential tool for communicating with others in a comprehensible and appropriate. Taste is also the art of exercising our minds and play with memories.
The taster for comparison and analysis, therefore, is subject to errors of judgment in the memory of the patterns learned. Therefore, the best taster who will have greater sensory memory.
1) Lighting adequate and well distributed, preferably in daylight, sea salt caramel ice cream and if it is artificial to Avoid colored or neon tubes that could interfere with visual perceptions of the taster.
2) HALL and furniture preferably white or neutral colors and neutral should be the way. It is important that each taster has a white surface against which to appreciate the color and appearance of the wine. It can be a table or a simple white sheet of paper.
3) sound insulation is required for the concentration sea salt caramel ice cream of tasters. Not put music accompaniment. It is very important to try individually. The best way to avoid interference is to first do an individual review of the product in total silence and leave comments for the final group.
4) INSULATION NOSE is essential. Interference with the odors and aromas sea salt caramel ice cream of the wine produced in the saturation of tasters smell is harmful to the proper development of the tasting. Essential ventilation and that the same tasters not put colonies on parfums or tasting, or wash their hands with scented detergents.
5) The atmosphere is recommended not overly wet or dry (this may adversely sea salt caramel ice cream affect the lining of the tasters). In addition tasters do not have to hot or cold. Ideally a temperature of 18-20 C with a humidity of 60%.
6) other materials. You also need to have a Escopidora: spit the wine is important to avoid as much as possible the influence of wine with another, as if swallowing, alcohol will influence our senses (and our mental clarity! .) You also need to have napkins sea salt caramel ice cream and water to drink or rinse your mouth between wine and wine.
7) competitions. It has been shown that the glass is the material most suitable for tasting, for transparency, good maintenance and cleaning. The type of glass that we use in the tasting has a great impact on the quality and intensity of the sensations perceived. Should be filled up to a third of its capacity, so that there is enough space to fall off flavors without getting lost. Take it by avoiding standing alter the temperature of the wine with the warmth of your hands. Ideally, the glasses are similar to the standard AFNOR cup tasters, but a little bigger. This is more suitable for high-alcohol wines such as Sherry and Oporto to prevent rapid evaporation of alcohol and subsequent saturation of the taster's olfactory ability.
Before pouring the wine is very important to smell the cup and see the lack of odor. If it is not possible to use a different glass for each wine should be cleaned with water between wine and wine or envinar it rinsing the glass with a small portion sea salt caramel ice cream of wine you taste it, eliminating waste before. This last operation, if there is a minimum of trust, sea salt caramel ice cream usually be going to drink a glass of wine between two or three tasters not to spend large amounts of product.
8) sheets CATA. It is very important to note written impressions and draw a conclusion from the work done. May be helpful to always use the same scheme to analyze evenly sea salt caramel ice cream wines without being comprehensive.
9) taster should relax, open your mind and concentrate. The tasting is based on subjective impressions also easily influenced by personal factors: mood, fatigue, cold ... What is more, tastes, knowledge and experiences play a role in judging a product. It is very important to be aware of it.
10) temperature wine service is a discriminating factor: depending on the operating temperature, the wine can develop more